Chocolate Caramel Cupcakes
- May 21, 2021
Say yes to cupcakes that are made without refined sugar!
- 1 1/3 cup almond flour
- 1/2 cup tapioca starch
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup coconut sugar
- 1/4 cup honey
- 1/2 cup full fat coconut milk, shaken
- 2 large eggs
- 1/4 cup avocado oil
- 1 tsp vanilla
- 1 tsp vinegar
- 2 bars Lily's Sweets Salted Caramel Chocolate
- 1 can coconut cream
- 1 tsp vanilla
- 1/2 cup powdered sugar or powdered monk fruit
First, make the frosting. Scoop the white part of the coconut cream out and add to a pot with the chocolate bars. Melt in a double boiler over low heat stirring occasionally.
Transfer to the fridge and set for at least 2 hours, stirring occasionally.
Preheat the oven to 350 degrees Fahrenheit.
Line a muffin tray with 12 liners and set aside.
In a medium bowl, whisk together all wet ingredients. Be sure to shake the can of coconut milk so you're getting the white and liquid parts.
Add in the dry ingredients, making sure to spoon and level the flour, starch, and cocoa powder. Whisk to combine until completely smooth.
Add to the lined tray and fill each 2/3 of the way up.
Bake for 20-24 minutes. When a toothpick comes out clean, remove from the oven.
Let cool in the tray for about 10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
When the frosting has set, transfer to a large bowl, add in the vanilla and beat with an electric mixer. Beat the powdered sugar/ mink fruit until smooth and creamy. If its too thick, just add a splash of milk, if its not thick enough, add in a bit more sugar/ monk fruit until it reaches your desired consistency. Taste and adjust flavors as desired.
Use a knife to frost the cupcakes or pipe with a piping bag. Drizzle with caramel sauce and enjoy!
Recipe from Eatwithclarity